Bonito is a fish closely related to tuna that can be found in both the Atlantic and Pacific oceans. When Spaniards talk about bonito though, they are usually referring to bonito del norte, which we Americans call albacore tuna. If you refer to bonito del norte as tuna here though, someone is sure to correct you. Bonito del norte is light in color and it turns white after cooking. According to my fish monger, it also has more fat than other tunas, making it better for this stew-like dish where the fish will get more heat.
This dish is a great way to serve fish to your non-fish loving friends and family. The bonito is mild flavored and has a meaty texture and the caramelized onions dominate the dish. Who doesn’t like caramelized onions anyway?
- ½ pound Almacore tuna (you can substitute other kinds of tuna)
- 2 large onions
- 4 tablespoons olive oil
- 1 bay leaf
- ½ cup white wine
- Slice the onions finely and sauté in the olive oil with the bay leaf for about 20 minutes. You want the onions to start to caramelize.
- While thats going, cut the tuna into largish chunks, maybe an inch or inch and a half in size.
- When the onions are ready, add the wine and bring it to a simmer.
- Add the tuna and cover. Let it simmer for about 10 minutes, and serve.